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Shrimp Scampi · Zucchini Noodles

Shrimp Scampi with Zucchini Noodles

All the garlic, lemon and butter of classic scampi, served over quickly warmed zucchini noodles instead of pasta. Naturally gluten-free and ready in about 25 minutes.

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Prep
15 min
Cook
10 min
Total
25 min
Serves
4
Level
Easy

Ingredients

Zucchini

  • 4 medium zucchini, about 2 lb
  • ¼ tsp kosher salt

Scampi

  • 1 lb large shrimp, peeled and deveined, thawed if frozen
  • ½ tsp kosher salt
  • ¼ tsp black pepper
  • 1 tbsp olive oil
  • 3 tbsp unsalted butter, divided
  • 4 cloves garlic, minced
  • ¼ tsp red pepper flakes
  • ¼ cup dry white wine or chicken broth
  • 2 tbsp lemon juice
  • 1 tsp lemon zest
  • ¼ cup fresh parsley, chopped
  • parmesan, grated, for serving (optional)

Cook to 145°F inside (check with a thermometer).

Steps

  1. Spiralize the zucchini, then cut any very long strands into roughly 10-inch lengths.
  2. Spread the zucchini noodles on a clean towel, sprinkle with 1/4 teaspoon salt and let them sit while you cook the shrimp. The salt draws out water.
  3. Pat the shrimp very dry and season with 1/2 teaspoon salt and the pepper.
  4. Heat the oil and 1 tablespoon butter in a 12-inch skillet over medium-high heat. Add the shrimp in one layer and cook until pink on the bottom.
  5. Flip the shrimp and cook until pink and opaque all the way through (145°F / 63°C). Move them to a plate.
  6. Lower the heat to medium. Add 1 tablespoon butter, the garlic and pepper flakes and stir until fragrant.
  7. Pour in the wine and lemon juice and simmer until reduced by about half.
  8. Pat the zucchini noodles dry with the towel.
  9. Add the zucchini to the skillet and toss just until warmed and barely tender. Longer cooking makes them watery.
  10. Add the remaining butter, the shrimp, lemon zest and parsley and toss. Serve right away with parmesan if you like.

Tip: If you use broth instead of wine and need the dish gluten-free, check the broth label.

Tip: No spiralizer? A Y-peeler makes wide zucchini ribbons that work just as well.

Storage: Best fresh; zucchini noodles soften and release water as they sit.

Estimated nutrition per serving: 260 calories · protein 26 g · carbohydrates 9 g · fiber 3 g · sugars 6 g · fat 13 g (saturated 6 g) · sodium 480 mg. Estimate from USDA FoodData Central; not medical or dietary advice. Based on 13 of 13 ingredients.